Side Dish Recipes

Ingredients

• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 4 cups cooked green beans
• 1/8 teaspoon pepper
• 1/2 cup milk
• 1 1/3 cups Rudolph’s OnYums pieces*

Directions

Mix soup, milk and pepper in a 1 1/2–quart casserole dish. Preheat oven to 350 degrees. Mix beans and 2/3 cup of the OnYums. Bake for about 25 minutes. Top with the remaining 2/3 cup OnYums and bake about 5 more minutes, until OnYums are lightly browned. Serves 6.

*This is also delicious with pork rinds in place of the OnYums. Choose Rudolph’s Original Pork Rinds or try Rudolph’s Hot & Spicy Rinds for Green Bean Casserole with a kick!

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Ingredients

• 1- 2 oz. bag Grandpa John’s Original Pork Rinds, divided
• 1 1/4 cup fine yellow cornmeal
• 3 tablespoons olive oil
• 2 cups sweet potatoes, peeled & chopped
• 1/2 cup yellow onions, chopped
• 1/2 cup cubanelle peppers, seeded & chopped
• 2 cloves garlic, minced
• 1 packet sazon seasoning with coriander & annatto
• 1/4 teaspoon pepper
• 1/2 teaspoon freshly grated orange zest
• 1 1/2 cups cooked pork shoulder, chopped
• 3 cups olive oil (for deep frying)
• 3 large eggs
• 3 tablespoons water

Sauce

• 1 cup coconut milk
• 1/2 cup reciato seasoning sauce
• 1/4 cup lightly toasted coconut

Directions

Grind half of the pork rinds in a food processor; add to a large bowl along with the cornmeal and set aside. Roughly crush the remaining pork rinds and set aside. Add three tablespoons olive oil to a large skillet and heat over medium temperature. Add the sweet potatoes; cook for ten minutes, stirring occasionally. Stir in the onions and cubanelle pepper; reduce heat to medium low, continuing to cook for another 10 minutes before stirring in the garlic, sazon seasoning, black pepper, orange zest and cooked pork. Continue to cook for five minutes; remove from heat and stir in the crushed pork rinds. Spoon one third of the mixture into a food processor; roughly pulse until blended. Return blended mixture to the skillet and allow to cool completely.

Meanwhile, heat three cups olive oil in a deep fryer or heavy bottomed pot on the stove top to 360° F. In a medium bowl, whisk well together the eggs and water; set aside. Form 16 fritters from the potato mixture by rolling firmly into balls.

Dip the balls into the beaten egg then roll into the cornmeal mix. Fry the fritters in the olive oil for about two minutes per side or until golden. While the fritters are cooking, mix together the coconut milk, recaito seasoning sauce and coconut; spoon into a serving dish. Drain the fritters on paper towels and serve with sauce.

Makes 16 fritters.

Recipe by Cheryl Perry of Hertford, NC
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Ingredients

• 1 – 1.75 oz bag of Grandpa John’s Original Tender Cracklins, roughly crushed
• 1 cup frozen whole kernel corn
• ¼ cup frozen diced onions
• 1 cup crumbled queso fresco
• 1 – 4 oz can of diced green or red chilies (depending on your heat preference)
• 1 – 8 oz package corn muffin mix
• 2 eggs
• 1/3 cup of milk
• 2/3 cup of sour cream

Directions

Preheat oven to 400° F, grease 10″ cast iron skillet and preheat in oven.
Combine all ingredients and mix gently. Pour into heated skillet, spread evenly.

Bake 25–30 minutes. Let stand for 10 minutes. Cut into squares and serve with chilorio de res or other meat entree.

Recipe by Angelique Page of Chicago, IL
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Ingredients

• 2 6" White Corn Tortillas
• 4 oz. Tilapia Ceviche
• 2 oz. Hass Avocado, diced
• ½ oz. Pepitas, toasted
• 2 oz. Romaine Lettuce, sliced
• 1½ oz. Mango, diced
• ¾ oz. Fried Pork Rinds
• ¾ oz. Pineapple, diced

Directions

Fry 6" White Corn Tortillas in a 350° fryer until golden brown. Place Tilapia Ceviche on a tostada. Garnish with avocado, mango, pineapple, pork rinds, pepitas and lettuce. Repeat with top layer.

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Ingredients

• 3 poblano peppers, roasted and peeled
• 4 small cambray potatoes, cooked and quartered
• 2 zucchinis, finely diced
• 2 tomatoes, finely diced
• 200 g ( 3/8 lb.) chicharrones, in pieces
• ½ small onion, diced
• 1 teaspoon oil
• Salt to taste

Directions

Heat oil in skillet. Cook potatoes and onions. Add chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.

Tip

This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.

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Ingredients

• 250 g (½ lb) chicharrones, in small pieces
• 5 green tomatoes
• 1 onion, quartered
• 3 pickled chipotle peppers, diced
• Salt to taste
• ½ teaspoon chicken bouillon powder
• 1 cup hot water

Directions

Cut tomatoes in medium size pieces and sauté with onions in a small amount of oil. Prepare broth with bouillon and hot water and add to the tomato and onion mixture. Finally, add the chipotle peppers and the chicharrones to the sauce and boil until the chicharrones becomes tender.

Tip

This mixture can be used as a filling for sopes, quesadillas and tostadas or fried taquitos.

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Ingredients

• 20 tortillas
• 200 g (3/8 lb) chicharrones
• 2 green tomatoes, peeled
• 1 chopped tomato
• ¼ onion, diced
• 3 bunches cilantro, chopped
• 100 g (½ cup) crumbled Oaxaca cheese
• Salt and pepper to taste
• Oil

Directions

Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.

Tip

Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.

Comments from our Recipe Testers

Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.

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cook time: 30 minutes

prep time: 30 minutes

servings: 6

Ingredients

• 1 yellow bell pepper, slice
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 250 g (½ lb) Chicharron, in pieces
• ½ onion, diced
• 2 tomatoes, diced
• 1 cube chicken bouillon, dissolved in water
• 2 small bunches parsley, chopped

Directions

Brown the peppers and onions for 5 minutes. Add the chicken broth and tomatoes. Cook for 5 more minutes. Add the chicharron and cook for 2 minutes. Serve hot with chopped parsley.

Comments from our Recipe Testers

Colorful recipe. Very easy.

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“Wings” author Debbie Moose actually calls these “When Pigs Fly” but we like to call them “Skinny Dippin’ Wings”

Ingredients

• 3 cups pork rinds
• 2 large eggs
• 4 tablespoons butter, melted and slightly cooled
• 12 wings, cut in half at joints, wing tips discarded

Directions

Preheat the oven to 400° degrees. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.

Place the pork rinds in a heavy plastic bag and seal. Roll with a rolling pin or crush with your hands until the rinds become coarse crumbs. (Don’t crush them too finely.)

Lightly beat the eggs into the melted butter. Place the crushed pork rinds on a plate. Dip the wings into the egg–butter mixture and let the excess drip off. Roll the wings in the crushed pork rinds, pressing lightly to help them adhere to the meat.

Place the wings on the baking sheet. Roast for 30 minutes or until done. Serve warm.

Comments from Our Recipe Testers

Try flavored pork rinds for an added kick!

cook time: 45 minutes

prep time: 30 minutes

servings: 24 pieces

Charlotte Observer
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Ingredients

• 1 cup chopped celery
• ½ cup chopped onion
• Salt & Pepper to taste
• ½ stick of butter
• 14 oz of pork rinds, pulverized
• 1 can of sodium free chicken broth
• 1 packet of sweetener/suger

Directions

Sautee all but rinds and broth in a frying pan until celery and onions are
transparent and tender. Add broth and pork rinds and mix until all is coated and moist. Put into baking dish and bake for 30-45 minutes at 400° F until it sets like regular bread stuffing.

Comments from our Recipe Testers

Tasty with roast turkey!

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